以前的RS5(5型抗性淀粉)研究已大大拓宽了淀粉的使用范围,并使社会受益。然而,直链淀粉分子量对RS5的影响仍未得到充分证实。在这项研究中,不同分子量的直链淀粉与己酸(C6)络合,月桂酸(C12),和硬脂酸(C18)观察直链淀粉分子量对RS5结构和体外消化性质的影响。凝胶渗透色谱显示高直链淀粉玉米淀粉NF-CGK(CGK)的峰均分子量(Mp)值,通过玉米淀粉通过高压釜(高温高压)-冷却联合支链淀粉酶酶水解(CTE)获得的高直链淀粉玉米淀粉,和高直链淀粉玉米淀粉NF-G370(HCK)在脂肪酸络合之前分别为21,282,171,537和188,084,分别。此外,它们的重均分子量(Mw)值为32,429、327,344和410,610,水解率为58.12%,86.77%,和64.58%,分别。低Mw直链淀粉(GCK)与脂肪酸的复合物的水解速率低于HCK和CTE淀粉-脂质复合物。然而,HCK和CTE具有相似的分子量,淀粉-脂质复合物的水解速率没有显着差异。X射线衍射,傅里叶变换红外光谱,扫描电子显微镜和络合指数分析证实了这些络合物的形成。本研究提出了RS5的形成机制,为其今后的发展提供了指导。
Previous RS5 (type 5 resistant starch) research has significantly broadened starch use and benefited society, yet the effects of the molecular weight of amylose on RS5 remain underexplored. In this study, amyloses with different molecular weights were complexed with caproic acid (C6), lauric acid (C12), and stearic acid (C18) to observe the effects of the molecular weight of amylose on the structure and in vitro digestive properties of RS5. Gel permeation chromatography revealed that the peak average molecular weight (Mp) values of high-amylose cornstarch NF-CGK (CGK), high-amylose cornstarch obtained via cornstarch via autoclave (high temperature and high pressure)-cooling combined pullulanase enzymatic hydrolysis (CTE), and high-amylose cornstarch NF-G370 (HCK) were 21,282, 171,537, and 188,084 before fatty acid complexation, respectively. Additionally, their weight average molecular weight (Mw) values of 32,429, 327,344, and 410,610 and hydrolysis rates of 58.12 %, 86.77 %, and 64.58 %, respectively. The hydrolysis rate of low-Mw amylose (GCK) complexes with fatty acids was lower than that of HCK and CTE starch-lipid complexes. However, HCK and CTE having similar molecular weights, there was no significant difference in the hydrolysis rate of starch-lipid complexes. X-ray diffraction, Fourier transform infrared spectroscopy, scanning electron microscopy and complexing index analyses confirmed the formation of these complexes. This study proposed the mechanism of RS5 formation and provided guidance for its future development.